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 French gastronomy : Savoy
Here a selection of our best products available to the sale on our
site with protected payment: http://www.savoie-shop.com.
The French regional gastronomy conceals sometimes ignored treasures. Come to discover on our site best the produced resulting ones from the Savoyard soil and the French Alps.
Our site will make you also discover Savoyard recipe, such as the fondue and the scraper, our best cheeses; the reblochon, Beaufort and all products of the Savoyard gastronomy.
We propose to you on this page before taste of the gastronomy of Savoy:
A selection of typically Savoyard recipe.
For the majority of the receipts, a basket with the principal ingredients is presented to you to sale.
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Fondue
Savoyarde
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36 cl. of Apremont,
400 Gr. of Beaufort,
400 Gr of Abondance,
400 Gr of Gruyere from Bauges,
500 Gr of Choicest boned smoked ham,
1 Clove of garlic,
Salt, Pepper,
Nutmeg,
1 Soupspoon Dijon mustard,
50 ml. Kirsh or Marc de Savoie,
1 round loaf (preferably farmhouse) - about 1 lb,
360 ml. Apremont white wine
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Peel the garlic clove and rub the fondue pan with it.
Grate cheeses and mix them together in a container.
Cut the loaf into small pieces.
Pour the wine into the fondue pan and bring to the boil.
Then, cook gently and gradually incorporate grated cheese by melting it, while continuously stirring with a wooden spoon in a figure of eight
When all the cheese is melted, season to taste with salt, pepper and grated nutmeg.
Add the mustard and alcohol, mix to thicken.
Put the fondue pan on the table in the middle of the guests, on a fondue stove.
Stir the dish regularly to prevent it from separating, and sticking to the bottom of the pan.
Each person spears a piece of bread onto a special fork and plunges it in the fondue to coat the bread with cheese.
Some typical Savoie variations:
- You can also add dried mushrooms to your fondue (i.e. boletus, or shiitake) or the kirsch can be replaced with Pastis for an aniseed flavor.
Come to discover our other french recipe... |
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Raclette
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1500 Gr. of Raclette,
1 piece of Choicest boned ham,
1 piece of Smoked salami-type sausage,
1 piece of Salami type sausage with hazelnuts filling,
1 bottle of Mondeuse de Savoie,
1 bottle of Apremont,
1 Raclette grill (soon available on this web-site).
2 waxy potatoes per person,
Gherkins.
Recommended wine : Apremont
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Slice the sausages and ham finely. Boil or steam the potatoes in their skins.
Cut the raclette cheese into slices 1/8th in thick and 3 in square.
Each guest puts a slice of cheese into his or her individual grill dish.
When the cheese has melted it is slid onto the peeled potato and eaten with ham and sausages, according to individual tastes.
For this recipe, we have created an hamper containing the main produce of this recipe.
See the hamper...
Come to discover our other savoyard recipe... |
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SavoieShop.com
presents to you all the products of the soil of the Alps rigorously selected. Discover authentic tastes by tasting pork-butchery, cheeses, pots, wines, chocolates.
Each month a basket in at a very attractive price... |
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